Marbled Devil's Angel Food Cake
Published: Cooking Light- 04/14/03

INGREDIENTS

Cake:
1 cup sifted cake flour
1 1/2 cups sugar, divided
12 large egg whites
1 teaspoon cream of tarter
1/4 teaspoon salt
2 teaspoons vanilla extract
1 1/2 teaspoons fresh lemon juice
2 tablespoons unsweetened cocoa

Glaze:
2 ounces bittersweet chocolate, chopped
1/4 cup hot water

INSTRUCTIONS

1. Preheat oven to 325 degrees.

2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 3/4 cup sugar, stirring with a whisk.

3. Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 3/4 cup sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in vanilla and juice.

4. Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat procedure with remaining flour, 1/4 cup at a time. Gently spoon half of cake batter into a large bowl. Sift cocoa over half of batter; gently fold in.

5. Spoon half of plain batter into an ungreased 10-inch tube pan, spreading evenly. Top with half of chocolate batter; repeat layers. Swirl batters together with a knife. Bake at 325 degrees for 50 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert onto plate.

6. To prepare glaze, place chocolate and hot water in a small glass bowl. Microwave at high 1 minute or until almost melted; stir until smooth. Drizzle glaze over cake. Chill cake 10 minutes.

YIELD: 12 servings (serving size: 1 slice)

NUTRITIONAL INFO
CALORIES 174 (9 percent from fat); FAT 1.8g (sat 1.1g, mono 0.2g, poly 0g); PROTEIN 4.7g; CARB 35.1g; FIBER 0.8g; CHOL 0mg; IRON 0.8mg; SODIUM 105mg; CALC 5mg